(you can do any kind of veggies you like with chicken, zucchini, squash, etc.)
Now, rain salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). Season to taste with pepper.
Remove it from the oven and baste the chicken in the juices. Remove the chicken from the pan and place it on a cutting board to rest for 15 minutes. Don't remove the thermometer probe yet! Put the pan with the veggies back in the oven for a few minutes until they turn whatever desired brown-ness you'd like.
After the chicken has rested, remove the thermometer probe (if you used one), carve and serve.
Here's the one we made the other night: